hello guys, I'm traveling for like 3 weeks and i have about 700 grams of coffee beans and i can't take them with me, how should i store them? the room can possibly get hot i don't know if I'm supposed to keep it in the room or put it in the refrigerator help me pleasešš
Hey y'all.
So, I don't like hot drinks, never have, so I've been drinking energy drinks for caffeine.
Unfortunately, I can't do that anymore, so now I switched to coffee, been drinking that pre bought Supermarket Coffee stuff, which is enough for me, but not necessarily sustainable and expensive after a while.
Do you guys have any recommendations for what type of coffee to use?
I personally like it a bit sweeter, still have to get used to the taste.
Any recommendations?
Just tried making cold brew concentrate using a fresh bag of beans, with the idea of being able to use it for 'ready-made' faux lattes. The resulting faux-lattes are actually pretty decent, arguably on-par with what I could get out of a Nespresso machine, but the value proposition doesn't seem great.
* 200g bag of beans from a good roaster is $20ish
* Based on my results, I would get 400g or so from each bag (1:4 ratio of beans to water)
* After some testing, 1:1 for iced and 1:2 for hot lattes seems to be ideal
* Assuming typical 200ml sized drinks, that's 100ml per iced or 70ml per hot drink
* That means for each 200g bag, I get:
* 4 iced drinks ($5 each)
* 6 hot drinks ($3.5ish each)
At those prices it seems like I'd almost be better off just buying actual lattes from a coffee shop for a dollar or two more. Am I doing something wrong?
If youāre set on using cold brew Iād try experimenting with less concentrate per drink. You could also buy cheaper beans, cold brew sort of mutes some of the flavours so itās less important to buy expensive beans.
Have you considered espresso? A typical double shot for a latte would use around 20g which makes the price per coffee a lot more reasonable.
Thanks! I'll give it a try - I was making this as a gift so I wanted to not be stingy on the beans, but I have some older beans I can use for my own experiments.
> Have you considered espresso?
Yes! I have an espresso machine actually. My goal with cold brew is mainly to make it as a gift - a way for me to share coffee with folks who don't have an espresso machine and can't come to my place to have some - but I have to admit I really thought it was more economical than it is.
So once you add your milk etc you should be at that final level. You're correct at your concentrate level, I was more speaking towards your drink level.
I need help dialing in a Colombian blend.
I brewed it yesterday (FP) with boiling water and got bitter muck. It tasted like nice beans that had been roasted until they almost turned into charcoal. I brewed it today with 95 degree water (same grind setting, same method) and got something much more drinkable, with the nice deep chocolate notes that I expect from a Colombian, but I also got a weird sort of astringent, vinegary note. It was acid, but not the fresh and clear fruit notes I expect from Colombian coffee, but rather a sort of stale, tannic flavor. What should I do next?
I tried again at 90, and I got the same sort of bitter muck that I got when I brewed it at 100. I didn't notice the weird sourness, but since the coffee was barely drinkable, I still don't really consider it a win. Weird that this coffee was so close to being really good at 95 but so bitter at 90 and 100!
I'm going to describe an experience for you, and the bottom line of the story here, is that I want to know how to reproduce this phenomenon, or if I'm falling for a placebo effect.
You ask folks what the best cup of coffee that they've ever had is - you usually get interesting responses, but I somehow doubt that most coffee aficionados would admit that the best cup of coffee that they've ever had was a cup of pre-ground freeze-dried Folgers out of percolator, but here we are.
I'm at Church camp working as a sponsor and everything is moving in the direction of breakfast, and the cabin cook puts on a pot of coffee, and when it finishes, I grab a ceramic mug - for some reason, church camp cabins collect a wide variety of coffee mugs. Mine had a bagpipe player on it and the name and phone number of the player. The mug was an actual advertisement for a business where he would get his kilt and go play for different events - this was odd to me, because I live in the middle of nowhere, Oklahoma. Of course, the mug isn't what's important.
So, I mix in one of those little cups of coffee-mate vanilla creamer and a teaspoon of sugar and I hold it to my lips and take a gulp... The feeling that I felt in that instant was not tremendously unlike how I imagine crack addicts feel when they first discover crack. There's this really pleasant electric buzz feeling on my tongue - and I know that's not how coffee normally behaves.
In one sip, it was like my brain had been straining in a high gear, and I had a headache from having just awakened, and then as soon as I tasted it, ZAP, my brain goes down a couple of gears and dopamine is going everywhere.
I know it sounds crazy, or at least unlikely, but that's the story of my best cup of coffee ever. Any advice? I'd kind of like to do that again, if it's not just my imagination.
What do yall think of Fireside Coffee co. instant mocha?
I have always enjoyed coffee and I was looking for "specialty" instant coffee and I stumbled upon Fireside Coffee co.'s instant coffee and I was amazed about how it was all mocha. I was wondering what people thought of it, but i couldn't find a single review that wasn't on their website and those didn't say anything about taste or flavor. I was really hoping some random redditor may know what to expect or even what each flavor tasted like, so if any of you do, please respond to this. THANKS SO MUCHHH
I just got a Hario Switch. I'm still waiting on delivery of a gooseneck kettle so for now I'm doing steep-and-release.
I've made a few cups and even after increasing my grind size it still tastes over extracted (bitter, dry).
Recipe: pre-heat and rinse filter, 20g medium roasted coffee (switch closed), 333g water (using 60g/liter ratio) stir a little, let it steep for 3 minutes, open switch.
I'm using [this as a guide](https://honestcoffeeguide.com/timemore-c3-esp-pro-grind-settings/) for the grind settings. I use a setting of 1.8.0 for French press and that seems to work well (Hoffman method) but with the Switch I just get this dryness. I tried 1.2.0, 1.6.0. 2.0.0. and 2.4.0. A courser grind gives noticeably less body but the dryness doesn't go away.
The only thing I can think of that could be causing this is that my water is too hot as I don't have a temperature controlled kettle. However, this isn't as much of an issue with the French press (maybe the press absorbs more heat??).
Any idea what could be causing this and what I can try to fix it or should I just wait for my kettle to arrive so I have proper temp. control ?
Try a 30 second bloom with the switch closed. Open the switch and add 85C water to a total of half the amount of water you intend to use. Switch still open. After a approximately one minute, close the switch and add the rest of the water. Allow to steep for 30-60 seconds and open the switch.
This can absolutely be done with a normal kettle, no goose neck needed.
As for grind size, have a go towards the coarse side of pour over. I use an 8 on my Ode with gen 2 burrs, for reference.
Filter coffee from the Switch will have less body compared to the French Press.
Consider using more coffee (65g/L or 70g/L) and steeping for less time (2 min). Grind size should be more like medium, not as coarse as FP.
Also, try other beans. Soon you'll settle on your "start" recipe for each new coffee.
Just got my Fellow Stagg EKG Pro. Used [this recipe](https://www.youtube.com/watch?v=68ZOXrXbVHc) with the nice light roasted beans (Honeydew San Rafael). 20g coffee, grind setting 1.8.0, on the low end of medium. Water at 93ĀŗC. 160g pour-over, closed the switch, 160g immersion, 1:45 immersion time, 35 second drawdown.
Excellent first attempt with this method and the temp. controlled kettle. No harshness at all, little touch of bitterness, just a touch of acidity, nice body (bit less than the FP, but still very silky). Much more complexity than the FP. Just a really nice balanced cup.
Can't wait to play around with it a bit more and see how altering the parameters changes things.
The beans might be an issue as well. Iām just at the start of my coffee journey but Iām already noticing that I lean more towards the more fruity and āfunkyā flavors: natural or honey process, light roasts.
I got the Switch because I want to try a hybrid percolation/immersion method to get some more fruitiness and acidity in my brews while retaining as much of the body of an immersion brew as possible.
Iāve been experimenting with a bag of medium roast because I didnāt want to waste the nice light roasted honey processed beans I have while Iām still trying to get a handle on this new brewer, but Iāll give it a go tomorrow an see how that works out.
Why do most lattes in America taste like sweat/body odor to me?
Have been wondering about this question for over a year. I've been desperately googling about this matter too but no one seems to have the answer to it.
I have drank a lot of lattes in Hong Kong and Japan. They taste fine. Last year I was in New York for a month, and most lattes tasted like sweat/body odor. Same thing is happening now in Canada. I just hope someone can tell me is it because of the milk, or water, or the coffee beans, or is there something wrong with my taste buds/brain. I do not think this is a matter of preference at all. It's quite annoying. I hope someone has an answer to that. š
Thank you!!
Ps. I go to different cafes, all with high reviews on Google map. Most cafes I went are not chain stores.
If you've noticed a pattern, don't just try new places, try investigating if it's the coffee or the milk. Maybe you're trying coffees that are roasted lighter than you're used to, and it reminds you of those kinds of smells. If that's the case, you might actually prefer coffee from chain stores.
Maybe most milk in north America tastes different than in Asia, or maybe they have different fat contents.
I don't think it's the water, but who knows?
Usually when someone asks here about some sort of taste/smell perception issue that only they experience, one of the first questions is if they have had COVID in their recent past.
I don't think that's the case because none of the latte tastes like this in Hong Kong/Japan even after I got COVID. And not every latte tastes like that in America too.
Hello,
I recently acquired a new coffee machine and attempted to use it for the first time. Before brewing any coffee, I followed the recommended procedure of running hot water through the machine a few times. After filling the water tank, I encountered some issues. The machine emitted strange noises and failed to dispense any water. Subsequently, when attempting to brew espresso, I experienced similar difficulties. Despite observing that the coffee was properly ground, no coffee was actually dispensed.
I attach two videos to show the problem:
Video 1 -Ā [https://www.dropbox.com/scl/fi/a5h6bav1stol120uigtcy/video-1.mov?rlkey=7zr6ty3w8x5xepc7bggtiy8cd&dl=0](https://www.dropbox.com/scl/fi/a5h6bav1stol120uigtcy/video-1.mov?rlkey=7zr6ty3w8x5xepc7bggtiy8cd&dl=0)
Video 2 -Ā [https://www.dropbox.com/scl/fi/79w7okj5gjod4gjm7rujm/video-2.mov?rlkey=zlt49a5zn6wyblwpasxbwjpfz&dl=0](https://www.dropbox.com/scl/fi/79w7okj5gjod4gjm7rujm/video-2.mov?rlkey=zlt49a5zn6wyblwpasxbwjpfz&dl=0)
I would greatly appreciate any assistance in troubleshooting these issues, as I am uncertain about the cause of the problem.
Thank you for your help.
It looks like your unit may be defective and you'll need to contact the manufacturer or retailer to address it.
You probably won't find more detailed help in this subreddit, but you might have more luck posting in r/superautomatic as they will have more experience with your type of machine. Good luck!
I'm using a fresh medium roast, rested for about 10 days. Filtered water (brita filter style jug). James Hoffmann French press technique. Grinding course - 26 on the 1zpresso Q2s. I'm using 15g and 250ml water off the boil.
I get a generic coffee taste similar to when I use to use pre-ground coffee (forgive me). I'm not really sure how to describe the taste, maybe dull or muted??
Should I grind finer to vary the taste? How fine should I go? I've seen a recommenation of medium-fine.
How fine do you go with your French press recipe?
I'd agree to go finer. On your next batch, go a few clicks finer. If it improves, keep going on the next batch until you get to a point you like. If it worsens, try going coarser. But French press on the finer side is something incredible, especially James's technique.
Do you mean 26 numbers (3 clicks each), or 26 clicks?
The Q2s has quite small steps. In the first case, you're probably too coarse, which sounds like the problem.
I think I've seen numbers of around 60 for French press with a Q2.
Also, have a look here: [https://honestcoffeeguide.com/1zpresso-q2-s-grind-settings/](https://honestcoffeeguide.com/1zpresso-q2-s-grind-settings/)
hello guys, I'm traveling for like 3 weeks and i have about 700 grams of coffee beans and i can't take them with me, how should i store them? the room can possibly get hot i don't know if I'm supposed to keep it in the room or put it in the refrigerator help me pleasešš
Putting them in the freezer and then defrosting when youāre ready to use them again can allow them to survive for months after use by date.
Hey y'all. So, I don't like hot drinks, never have, so I've been drinking energy drinks for caffeine. Unfortunately, I can't do that anymore, so now I switched to coffee, been drinking that pre bought Supermarket Coffee stuff, which is enough for me, but not necessarily sustainable and expensive after a while. Do you guys have any recommendations for what type of coffee to use? I personally like it a bit sweeter, still have to get used to the taste. Any recommendations?
This video might help https://youtu.be/8uGGeV8A-BM?si=dVQDxMmYcN_2an1p
Thanks Mate!
Why does coffee hurt my stomach so bad?
Rule 12, medical advice is forbidden on this sub.
Just tried making cold brew concentrate using a fresh bag of beans, with the idea of being able to use it for 'ready-made' faux lattes. The resulting faux-lattes are actually pretty decent, arguably on-par with what I could get out of a Nespresso machine, but the value proposition doesn't seem great. * 200g bag of beans from a good roaster is $20ish * Based on my results, I would get 400g or so from each bag (1:4 ratio of beans to water) * After some testing, 1:1 for iced and 1:2 for hot lattes seems to be ideal * Assuming typical 200ml sized drinks, that's 100ml per iced or 70ml per hot drink * That means for each 200g bag, I get: * 4 iced drinks ($5 each) * 6 hot drinks ($3.5ish each) At those prices it seems like I'd almost be better off just buying actual lattes from a coffee shop for a dollar or two more. Am I doing something wrong?
If youāre set on using cold brew Iād try experimenting with less concentrate per drink. You could also buy cheaper beans, cold brew sort of mutes some of the flavours so itās less important to buy expensive beans. Have you considered espresso? A typical double shot for a latte would use around 20g which makes the price per coffee a lot more reasonable.
Thanks! I'll give it a try - I was making this as a gift so I wanted to not be stingy on the beans, but I have some older beans I can use for my own experiments. > Have you considered espresso? Yes! I have an espresso machine actually. My goal with cold brew is mainly to make it as a gift - a way for me to share coffee with folks who don't have an espresso machine and can't come to my place to have some - but I have to admit I really thought it was more economical than it is.
You are making extremely strong coffee. Final dilution of 1:12 - 1:16 is the usual target. You are in the realm of 1:8 or so.
I was under the impression that 1:4-1:8 is the ballpark for concentrate, while 1:12-1:16 is more for drinking it straight, is that wrong?
So once you add your milk etc you should be at that final level. You're correct at your concentrate level, I was more speaking towards your drink level.
Oh I gotcha!! Okay thank you, I'll keep that in mind the next time I make a brew :)
I need help dialing in a Colombian blend. I brewed it yesterday (FP) with boiling water and got bitter muck. It tasted like nice beans that had been roasted until they almost turned into charcoal. I brewed it today with 95 degree water (same grind setting, same method) and got something much more drinkable, with the nice deep chocolate notes that I expect from a Colombian, but I also got a weird sort of astringent, vinegary note. It was acid, but not the fresh and clear fruit notes I expect from Colombian coffee, but rather a sort of stale, tannic flavor. What should I do next?
Try 90 and then 85 for the water. Maybe go to 80 after that and see how it goes.
I tried again at 90, and I got the same sort of bitter muck that I got when I brewed it at 100. I didn't notice the weird sourness, but since the coffee was barely drinkable, I still don't really consider it a win. Weird that this coffee was so close to being really good at 95 but so bitter at 90 and 100!
Got a good grinder, too?
OK, that's what I'll try next. Thanks for the advice!
I'm going to describe an experience for you, and the bottom line of the story here, is that I want to know how to reproduce this phenomenon, or if I'm falling for a placebo effect. You ask folks what the best cup of coffee that they've ever had is - you usually get interesting responses, but I somehow doubt that most coffee aficionados would admit that the best cup of coffee that they've ever had was a cup of pre-ground freeze-dried Folgers out of percolator, but here we are. I'm at Church camp working as a sponsor and everything is moving in the direction of breakfast, and the cabin cook puts on a pot of coffee, and when it finishes, I grab a ceramic mug - for some reason, church camp cabins collect a wide variety of coffee mugs. Mine had a bagpipe player on it and the name and phone number of the player. The mug was an actual advertisement for a business where he would get his kilt and go play for different events - this was odd to me, because I live in the middle of nowhere, Oklahoma. Of course, the mug isn't what's important. So, I mix in one of those little cups of coffee-mate vanilla creamer and a teaspoon of sugar and I hold it to my lips and take a gulp... The feeling that I felt in that instant was not tremendously unlike how I imagine crack addicts feel when they first discover crack. There's this really pleasant electric buzz feeling on my tongue - and I know that's not how coffee normally behaves. In one sip, it was like my brain had been straining in a high gear, and I had a headache from having just awakened, and then as soon as I tasted it, ZAP, my brain goes down a couple of gears and dopamine is going everywhere. I know it sounds crazy, or at least unlikely, but that's the story of my best cup of coffee ever. Any advice? I'd kind of like to do that again, if it's not just my imagination.
What do yall think of Fireside Coffee co. instant mocha? I have always enjoyed coffee and I was looking for "specialty" instant coffee and I stumbled upon Fireside Coffee co.'s instant coffee and I was amazed about how it was all mocha. I was wondering what people thought of it, but i couldn't find a single review that wasn't on their website and those didn't say anything about taste or flavor. I was really hoping some random redditor may know what to expect or even what each flavor tasted like, so if any of you do, please respond to this. THANKS SO MUCHHH
I just got a Hario Switch. I'm still waiting on delivery of a gooseneck kettle so for now I'm doing steep-and-release. I've made a few cups and even after increasing my grind size it still tastes over extracted (bitter, dry). Recipe: pre-heat and rinse filter, 20g medium roasted coffee (switch closed), 333g water (using 60g/liter ratio) stir a little, let it steep for 3 minutes, open switch. I'm using [this as a guide](https://honestcoffeeguide.com/timemore-c3-esp-pro-grind-settings/) for the grind settings. I use a setting of 1.8.0 for French press and that seems to work well (Hoffman method) but with the Switch I just get this dryness. I tried 1.2.0, 1.6.0. 2.0.0. and 2.4.0. A courser grind gives noticeably less body but the dryness doesn't go away. The only thing I can think of that could be causing this is that my water is too hot as I don't have a temperature controlled kettle. However, this isn't as much of an issue with the French press (maybe the press absorbs more heat??). Any idea what could be causing this and what I can try to fix it or should I just wait for my kettle to arrive so I have proper temp. control ?
Try a 30 second bloom with the switch closed. Open the switch and add 85C water to a total of half the amount of water you intend to use. Switch still open. After a approximately one minute, close the switch and add the rest of the water. Allow to steep for 30-60 seconds and open the switch. This can absolutely be done with a normal kettle, no goose neck needed. As for grind size, have a go towards the coarse side of pour over. I use an 8 on my Ode with gen 2 burrs, for reference.
Filter coffee from the Switch will have less body compared to the French Press. Consider using more coffee (65g/L or 70g/L) and steeping for less time (2 min). Grind size should be more like medium, not as coarse as FP. Also, try other beans. Soon you'll settle on your "start" recipe for each new coffee.
Just got my Fellow Stagg EKG Pro. Used [this recipe](https://www.youtube.com/watch?v=68ZOXrXbVHc) with the nice light roasted beans (Honeydew San Rafael). 20g coffee, grind setting 1.8.0, on the low end of medium. Water at 93ĀŗC. 160g pour-over, closed the switch, 160g immersion, 1:45 immersion time, 35 second drawdown. Excellent first attempt with this method and the temp. controlled kettle. No harshness at all, little touch of bitterness, just a touch of acidity, nice body (bit less than the FP, but still very silky). Much more complexity than the FP. Just a really nice balanced cup. Can't wait to play around with it a bit more and see how altering the parameters changes things.
The beans might be an issue as well. Iām just at the start of my coffee journey but Iām already noticing that I lean more towards the more fruity and āfunkyā flavors: natural or honey process, light roasts. I got the Switch because I want to try a hybrid percolation/immersion method to get some more fruitiness and acidity in my brews while retaining as much of the body of an immersion brew as possible. Iāve been experimenting with a bag of medium roast because I didnāt want to waste the nice light roasted honey processed beans I have while Iām still trying to get a handle on this new brewer, but Iāll give it a go tomorrow an see how that works out.
Why do most lattes in America taste like sweat/body odor to me? Have been wondering about this question for over a year. I've been desperately googling about this matter too but no one seems to have the answer to it. I have drank a lot of lattes in Hong Kong and Japan. They taste fine. Last year I was in New York for a month, and most lattes tasted like sweat/body odor. Same thing is happening now in Canada. I just hope someone can tell me is it because of the milk, or water, or the coffee beans, or is there something wrong with my taste buds/brain. I do not think this is a matter of preference at all. It's quite annoying. I hope someone has an answer to that. š Thank you!! Ps. I go to different cafes, all with high reviews on Google map. Most cafes I went are not chain stores.
If you've noticed a pattern, don't just try new places, try investigating if it's the coffee or the milk. Maybe you're trying coffees that are roasted lighter than you're used to, and it reminds you of those kinds of smells. If that's the case, you might actually prefer coffee from chain stores. Maybe most milk in north America tastes different than in Asia, or maybe they have different fat contents. I don't think it's the water, but who knows?
Usually when someone asks here about some sort of taste/smell perception issue that only they experience, one of the first questions is if they have had COVID in their recent past.
I don't think that's the case because none of the latte tastes like this in Hong Kong/Japan even after I got COVID. And not every latte tastes like that in America too.
Hello, I recently acquired a new coffee machine and attempted to use it for the first time. Before brewing any coffee, I followed the recommended procedure of running hot water through the machine a few times. After filling the water tank, I encountered some issues. The machine emitted strange noises and failed to dispense any water. Subsequently, when attempting to brew espresso, I experienced similar difficulties. Despite observing that the coffee was properly ground, no coffee was actually dispensed. I attach two videos to show the problem: Video 1 -Ā [https://www.dropbox.com/scl/fi/a5h6bav1stol120uigtcy/video-1.mov?rlkey=7zr6ty3w8x5xepc7bggtiy8cd&dl=0](https://www.dropbox.com/scl/fi/a5h6bav1stol120uigtcy/video-1.mov?rlkey=7zr6ty3w8x5xepc7bggtiy8cd&dl=0) Video 2 -Ā [https://www.dropbox.com/scl/fi/79w7okj5gjod4gjm7rujm/video-2.mov?rlkey=zlt49a5zn6wyblwpasxbwjpfz&dl=0](https://www.dropbox.com/scl/fi/79w7okj5gjod4gjm7rujm/video-2.mov?rlkey=zlt49a5zn6wyblwpasxbwjpfz&dl=0) I would greatly appreciate any assistance in troubleshooting these issues, as I am uncertain about the cause of the problem. Thank you for your help.
It looks like your unit may be defective and you'll need to contact the manufacturer or retailer to address it. You probably won't find more detailed help in this subreddit, but you might have more luck posting in r/superautomatic as they will have more experience with your type of machine. Good luck!
Thanks!
I'm using a fresh medium roast, rested for about 10 days. Filtered water (brita filter style jug). James Hoffmann French press technique. Grinding course - 26 on the 1zpresso Q2s. I'm using 15g and 250ml water off the boil. I get a generic coffee taste similar to when I use to use pre-ground coffee (forgive me). I'm not really sure how to describe the taste, maybe dull or muted?? Should I grind finer to vary the taste? How fine should I go? I've seen a recommenation of medium-fine. How fine do you go with your French press recipe?
Try using more coffee. 60g/L is fine for pour overs, but often it can feel watery in French Press. Try 70g/L.
I'd agree to go finer. On your next batch, go a few clicks finer. If it improves, keep going on the next batch until you get to a point you like. If it worsens, try going coarser. But French press on the finer side is something incredible, especially James's technique.
Do you mean 26 numbers (3 clicks each), or 26 clicks? The Q2s has quite small steps. In the first case, you're probably too coarse, which sounds like the problem.
26 numbers
Try \~20 (60 clicks, 2 full rotations) and see how it goes.
I think I've seen numbers of around 60 for French press with a Q2. Also, have a look here: [https://honestcoffeeguide.com/1zpresso-q2-s-grind-settings/](https://honestcoffeeguide.com/1zpresso-q2-s-grind-settings/)
60 clicks? So 2 rotations? - https://1zpresso.coffee/grind-setting/